This recipe from Adrian Zumbo is a representation of his favourite childhood memories, in support of fthe charity Hands Across the Water. Details below.
Heat fruit puree to 80℃. In a separate bowl stir the pectin through the 38g sugar and add this to the blackcurrant puree.
Bring to the boil and add the remaining sugar and glucose. Let boil for a few minutes then add the tartaric acid.
Drop into ametal square frame mould or silicone mould. Let cool and roll in sugar.
This recipe is from Hands Across The Kitchen cookbook, which features childhood recipes from 51 of Australia's leading chefs. RRP $32.95. Available online HERE